Place eggs in a pan with four cups of water. Boil for ten minutes. Cool, shell and cut into quarters. Cut the paneer into small pieces and fry in ghee to a pale golden colour.
Drain and set aside. Heat two tablespoons ghee and fry onion paste and minced garlic till golden brown. Add turmeric powder, red chilli powder, pepper powder and salt to taste and continue to fry for thirty seconds. Add tomatoes and cook till ghee separates.
Add one cup of water and cook till dry, then mash to a smooth paste with a wooden spoon. Add one more cup of water, bring to a boil, reduce heat and put in paneer and eggs. Simmer gently for about ten minutes.
Serve hot garnished with garam masala powder and chopped coriander leaves.